Whole Wheat Pumpkin Bread

A different version of pumpkin bread that incorporates wheat flour with cornmeal.

2 1/2 C whole wheat flour

1/2 C finely ground corn meal
2 tsp baking soda
1 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
2/3 C butter at room temperature
2 C sugar
2 C canned pumpkin
4 eggs
2/3 C water
1 C raisins
1/2 C chopped nuts

Stir together flour, cornmeal, baking soda, salt, and spices. Set aside. Blend butter and sugar together. Beat in the pumpkin, eggs and water. Add dry ingredients and beat until just blended. Pour batter into 2 greased loaf pans and bake for 1 hour at 350°. Let cool in pan for 10 minutes, then turn on wire rack to cool completely.

Servings: 2 loaves

Submitted by Margaret Nyangua

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